It’s the middle of the week near the end of January in what has been a very long winter. I bet everyone could use some positive vibes right about now.

MY LATEST VIDEOS

I can’t wrap up this week any faster or bring on Spring, but I can give you something to feel good about: this Vegan Pad Thai. Made with rice noodles and perfectly crispy tofu and seasoned with fresh herbs and sweet and salty sauce, this is a meal that will awaken your tastebuds, lighten your spirits, and get you through this last week of January.

To make the perfect Vegan Pad Thai, you need the perfect crispy tofu. If you’ve ever cooked tofu before, you know that this can be challenging. Either the tofu sticks to the pan or breaks apart when stirred or burns on one side while staying raw on other….you name it; I’ve seen it all. Fortunately, over the 10 years I’ve been vegan, I’ve learned a few tips on getting that tofu perfectly crispy.

How to Make the Perfect Crispy Tofu:

Use extra firm, high-quality tofu that is not water packed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board

Use a cast iron skillet (or other heavy-bottomed pan). Cast iron heats up SUPER HOT and when oiled properly has a non-stick surface.

Heat the skillet SUPER HOT before adding the oil.

Add your oil and get it to sizzle! Test the heat with a drop of water. If it sizzles immediately, you’re ready to add the tofu.

Add tofu with a pinch of salt.

Use a large enough pan that the tofu can get evenly golden brown. Flip tofu to brown on both sides.

That’s it! Perfectly crispy tofu. Once the tofu is ready, this Pad Thai wraps up pretty quickly. Toss those vegetables and herbs into your cast-iron skillet.

Stir in the cooked rice noodles and top with the sweet and salty Pad Thai Sauce.

Dish up and top with your favorite toppings!

I love this vegan Pad Thai because it’s quick to throw together yet it’s a meal that is certain to impress your friends and family. Filled with fresh flavors and sweet and salty sauce, this is a meal that will make your whole body happy.

So lighten up with this vegan and gluten-free Pad Thai and have faith that winter will soon be over.

Cook the rice noodles according to package instructions. Once cooked, immediately rinse in cold water, toss with 1 tablespoon sesame oil, and set aside.

While noodles are cooking, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast iron skillet. Cut tofu in 1" X 1/2" rectangles. Once oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides.

Add red and yellow bell peppers and cook for another 3 minutes, stirring occasionally. Once peppers are soft, add mung bean sprouts, scallions, and garlic. Sauté for another 2-3 minutes.

Stir in sauce and noodles to the tofu/vegetable mixture until heated through thoroughly.

Divide onto 4 plates and top with desired topping. Serve immediately.

Nutrition Facts

Vegan Pad Thai

Amount Per Serving

Calories 450Calories from Fat 126

% Daily Value*

Total Fat 14g22%

Saturated Fat 1g5%

Sodium 992mg41%

Potassium 324mg9%

Total Carbohydrates 70g23%

Dietary Fiber 3g12%

Sugars 13g

Protein 10g20%

Vitamin A23.2%

Vitamin C121.5%

Calcium12.2%

Iron12.5%

* Percent Daily Values are based on a 2000 calorie diet.

If you give this recipe a try, let us know what you think in the comments below. Or snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

Reader Interactions

Comments

Yum! I have been looking for an easy vegan Pad Thai recipe–I love it, but my boyfriend loves it more and I have been trying to convert him to my vegan way of thinking 😉 I’m gonna make this tonight, thanks!

POPULAR RECIPES

Footer

Affiliate Link Disclosure My Darling Vegan contains affiliate links. This means I receive a small commission with each purchase you make on this site. Please know that I only promote products which I use and absolutely love. Thanks for your support!